ES2616697T3 - Tubular wrapping of food products with a transferable inner layer - Google Patents

Abstract

Tubular wrapping of food products based on regenerated cellulose, produced by the viscose process, which on its inner face is impregnated or coated with at least one transferable food additive, characterized in that the food additive carries at least one food coloring and / or a food product dye chosen from the group consisting of caramel dye, cochineal red A, HT brown, carmine, pepper oleoresin, elderberries, plum or tomato extracts, cereals and their preparations, spices, coffee, cocoa, chicory, flour of carob, fruit, pepper, as well as mixtures of them, but no binder, and because the food coloring and / or the food coloring product is combined with lecithin, so that the food additive can be released into the food product contained in the envelope.

Description

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DESCRIPTION

Tubular wrapping of food products with a transferable inner layer

The present invention relates to a tubular wrapping of food products that is impregnated with coloring and / or flavoring substances on the inside. It also refers to its use as an artificial sausage wrap.

Tubular wrappers of food products, in particular sausages, which carry substances transferable to the food product such as food colors, condiments, flavors, flavorings or the like, are known. Thus, for example, in EP-A 0 986 957 a wrapper with a layer based on polyolefins, polyester, polyvinylidene chloride or polystyrene, and another layer intended for contact with food products is described. This inner layer comprises a polysaccharide and / or a protein as a binder and mixed with it a flavoring and / or flavoring substance such as the aroma of grilled chicken, cinnamon, caramel, honey, lemon or orange essence. In WO 98/31731 a very similar shell is disclosed whose inner layer additionally contains a crosslinker, for example a compound with 2 or more carbaldehyde groups.

The wrap according to the patent EP-A 0 992 194 also comprises a layer of barrier effect to water vapor and / or oxygen, formed by synthetic polymers, but in this case said layer is attached to another inner layer of fiber nappa or of analogous material, impregnated with coloring and / or flavoring substances, especially with liquid smoke.

The sausage wrap according to DE-A 195 00 470 has an adhesive layer in the liquid state that solidifies. Before solidifying, spice particles are incorporated, especially ground or ground pepper. This is carried out specifically with special centrifugation devices.

WO 00/40093 discloses a wrapper for food products consisting of a thermoplastic synthetic material that incorporates an additive in order to form pores and / or minuscule channels (0.002 to 1 pm). In this way the envelope becomes permeable to smoke or similar substances. In addition, the thermoplastic material may be mixed with coloring and / or flavoring substances. As the coloring and / or flavoring substance is incorporated into the wrapper it is only transmitted in a limited way to the food product it contains.

The patent EP 0 264 873 ("US-A 4 778 639 and 4 781 931) has as its object a cellulose wrap produced by the viscose process, in which cellulose matrix is fixed caramel so that it cannot be transferred nor extract with (steam) water. The candy has the orange wrap until dark brown. It can also be impregnated with liquid smoke, which, unlike caramel, can be transferred to the food product contained in the wrapper.

US-A 5 270 067 discloses cellulose wraps that may also be reinforced with the inclusion of granite paper. The guts of (cellulose) fiber are impregnated with a special liquid smoke that has a high degree of roasting, but very little smell. The smoke and its color can be transferred to a food product contained in the wrapper.

Therefore, the objective was, as always, to provide a wrapper for food products that accumulated a dye, which preferably also was both a flavoring and / or flavoring substance, and then could release it quickly and evenly in sufficient quantity to a contained food product In the wrap.

Accordingly, the present invention has as its object a tubular wrap for food products according to claim 1, produced by the process of viscose based on regenerated cellulose, whose inner face is impregnated or coated with at least one food additive that is transferable, and characterized because the food additive comprises at least one food dye and / or one food product dye chosen from the group consisting of caramel dye, cochineal red A, brown HT, carmm, pepper oleoresin, elderberries, plum or tomato extracts, cereals or their preparations, spices, coffee, cocoa, chicory, carob flour, fruits, pepper, as well as mixtures of them, but no binder, and because the food coloring and / or the food coloring product is combined with lecithin. It is also preferable that the food coloring or food coloring product also has an intensifying or modifying effect of aroma and / or taste.

The food coloring or the food coloring product (jointly designated as "coloring agent" in relation to the present invention) is generally incorporated in the form of (aqueous) solution, emulsion or dispersion. Solid coloring agents should be finely ground, with a maximum particle size preferably less than 0.5 mm. In general, the average particle size is less than 0.3 mm, preferably less than 0.2 mm, especially preferably between 5 and 300 pm, especially between 10 and 150 pm. Particle size is important to ensure sufficient adhesion to the inner face of the food product wrap. On the other hand, too large particles are dragged when filling the envelope with the minced meat for sausages.

The impregnation or coating on the inner face of the food product wrap according to the present invention does not carry any binder. Therefore it does not soften or adulterate its own color, nor the taste and / or aroma

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of the coloring agent. Accordingly, the characteristic properties of the respective coloring agent are particularly well distinguished.

The coloring agents are caramel, food coloring E124 (cochineal red A), E155 (brown HT), E120 (carmm), pepper oleoresin (E160C), concentrates and extracts of elder, plum or tomato, cereals (especially barley) and its preparations (such as malt or malt extract), spices (eg chili), caramel, coffee, cocoa, chicory, carob flour, fruits (eg pineapple) or pepper, asf as mixtures of them. Whenever it is not soluble in water, it is convenient to crush or grind the coloring agent (for example after lyophilizing it), so that it can be formed with a relatively thin, uniform and well adherent interior coating.

The coloring agent is combined with at least one component that improves the wettability of the inner face of the envelope. This component is lecithin, which guarantees an application of the coloring agent especially uniform and free of discontinuities. The proportion of said component in the coating or impregnating liquid should be between 3 and 45% by weight, preferably between 5 and 35% by weight.

The amount of coloring agent applied depends primarily on its nature. In most cases, it has been successful to apply the coloring agent in an amount of 3 to 18 g / m2, preferably 5 to 15 g / m2 After drying, the total weight of the impregnation or coating is approximately 3 up to 30 g / m2, with special preference from 5 to 20 g / m2.

According to the present invention, the basic material for wrapping food products is a cellophane-based tubular wrap. The cellophane-based tubular wrap conveniently also has an internal fiber reinforcement, for example of granite paper, especially of hemp fiber paper. This wrap is made by the viscose process. In this process the fiber reinforcement is molded in a tube with the overlapping longitudinal edges, which is then coated on the outside, on the inside or on both sides with viscose, that is, with a solution of strongly alkaline cellulose xanthogenate. Then the cellulose is coagulated in an acid precipitation bath and regenerated. Then the tube passes through several wash tubs, if necessary also by a plasticizer tub, in which there is for example an aqueous glycerin solution.

The coating or impregnation of the wrapping of food products by the inner face can take place by means of procedures that in principle are known to the specialist. According to a particularly simple procedure, impregnation or coating is included in the process of making the wrap. In the case of the cellophane-based envelope, a liquid bag is maintained in a loop of the envelope in continuous formation process, as said envelope is transported in the direction of the machine (known method of inner coating of flexible tubes known in English as "slug coating" [slug type]). To improve the wetting of the inner face of the envelope, a surfactant can be added to the coating liquid (generally aqueous). It has also been advantageous to increase the viscosity of the coating liquid by adding lecithin or analogs at least partially soluble in water (other than binders). In this way a thicker film can be formed on the inner face, which therefore contains a greater amount of the coloring agent. Also, the coating liquid may contain usual plasticizers such as glycerin. Then the impregnated or coated wrapper can pass through a dryer, as usual. Then, if necessary, the wrapper is brought ("conditioned") to the desired final moisture, rolled and packaged.

As an alternative to this type of coating or impregnation, or in addition to it, internal spraying with a hollow mandrel can also be carried out when collecting the wrap. This is especially appropriate when water soluble coloring agents are used.

The food product wrap according to the present invention can be used as a synthetic wrap for cooked or raw sausage types, such as bologna or salami.

The following examples serve to illustrate the present invention. The percentages are expressed in weight, unless otherwise indicated or deducted directly from the composition.

Example 1

A colorless 49-gauge cellophane wrap, reinforced with 19 g of hemp fiber paper, is impregnated inside with a liquid bag. The impregnation liquid consisted of

35% water soluble barley malt extract, from Alnatura 30% lecithin and 35% water.

The wrap was passed through a pair of juicer rollers and then, being blown, dried with hot air; then it was conditioned to a humidity of 12% and rolled up. The rolled product was reworked forming closed portions on one side. These portions were then filled with minced meat to cook sausages, closed with a clip and scalded with steam for 65 minutes at about 80 ° C. In this way the sausage

it reached a central temperature of about 72 ° C. After cooling it, the wrapping was removed. On the outside the sausage meat showed a clear toasted color of very appetizing appearance.

Example 2

 5 Example 1 was repeated,

 but now using an impregnation liquid composed of

 10

 20% caramel powder 15% cocoa powder (from Bensdorp) 30% lecithin and 35% water

After removing the wrap, the sausage meat showed a dark brown color that looked very delicious.

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Claims (9)

5 10 fifteen twenty 25 30 35 1. Tubular wrapping of food products based on regenerated cellulose, produced by the viscose process, which on its inner face is impregnated or coated with at least one transferable food additive, characterized in that the food additive carries at least one food coloring and / or a dye food product chosen from the group consisting of caramel dye, cochineal red A, brown HT, carmm, pepper oleoresin, elderberry extracts and extracts, plum or tomato, cereals and their preparations, spices, coffee, cocoa, chicory , carob flour, fruits, pepper, as well as mixtures thereof, but no binder, and because the food coloring and / or the food coloring product is combined with lecithin, so that the food additive can be released into the food product contained In the wrap. 2. Wrapping food products according to claim 1, characterized in that the dye food product further intensifies or modifies the aroma and / or taste of a food product contained in the wrapper. 3. Food product wrap according to claim 1, characterized in that the coloring agent is solid and has a maximum particle size of less than 0.5 mm. 4. Food product wrapping according to claim 3, characterized in that the solid coloring agent has an average particle size of less than 0.3 mm, preferably less than 0.2 mm, especially preferably 5 to 300 pm, especially of from 10 to 150 pm. 5. Wrapping food products according to claim 1 or 2, characterized in that the coloring agent is liquid and / or water soluble. 6. Wrapping food products according to one or more of claims 1 to 5, characterized in that the coloring agent is combined with at least one oil, preferably with an animal or vegetable oil. 7. Food product wrap according to one or more of claims 1 to 6, characterized in that its inner face is impregnated and / or coated with 3 to 18 g / m2, preferably with 5 to 15 g / m2 of the coloring agent. 8. Wrapping food products according to one or more of claims 2 to 7, characterized in that it is a wrap based on regenerated cellulose which also has an internal reinforcement, preferably a granite paper. 9. Use of the food product wrap according to one or more of claims 1 to 8 as a synthetic sausage wrap, preferably for raw or cooked sausages, especially for salami.